Popeye’s Copycat fried chicken

Here’s a detailed copycat recipe for Popeye’s Fried Chicken that replicates the crispy, spicy, juicy chicken they’re known for. This version includes a buttermilk marinade, spicy flour dredge, and double dredging technique for extra crunch.

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🍗 Popeye’s Copycat Fried Chicken Recipe

🔪 Prep Time: 20 mins

⏱️ Marinate Time: 8+ hours (overnight recommended)

🍳 Cook Time: 15–18 mins per batch

🍽️ Servings: 4–6 people

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🧂 INGREDIENTS

✅ Chicken

• 2½ to 3 lbs bone-in, skin-on chicken pieces (legs, thighs, breasts, wings)

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✅ Buttermilk Marinade

• 2 cups buttermilk

• 1 Tbsp hot sauce (e.g., Louisiana or Tabasco)

• 1 tsp paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp cayenne pepper

• 1 tsp salt

• ½ tsp black pepper

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✅ Seasoned Flour Dredge

• 2½ cups all-purpose flour

• ½ cup cornstarch (extra crispiness)

• 1½ tsp paprika

• 1 tsp cayenne pepper (adjust to taste)

• 1½ tsp garlic powder

• 1½ tsp onion powder

• 1½ tsp salt

• 1 tsp black pepper

• 1 tsp sugar

• 1 tsp baking powder (helps with crispiness)

• Optional: ½ tsp white pepper for extra kick

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✅ For Frying

• 6–8 cups peanut oil or canola oil (for deep frying)

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👨‍🍳 DIRECTIONS

🔸 1. Marinate the Chicken

1. In a large bowl, whisk together all marinade ingredients.

2. Add chicken pieces and coat well.

3. Cover and refrigerate at least 8 hours or overnight. This tenderizes the meat and infuses it with flavor.

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🔸 2. Prepare Seasoned Flour

1. In a large bowl or shallow dish, combine all dredge ingredients.

2. Mix thoroughly so seasoning is evenly distributed.

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🔸 3. Dredging Technique (Double Dip)

1. Remove chicken from marinade (don’t wipe off).

2. Dredge each piece in the seasoned flour mixture.

3. Shake off excess and set aside on a wire rack.

4. Let coated chicken rest for 15 minutes (helps coating stick).

5. Optional but recommended: Dip coated chicken back into buttermilk, then dredge again in the flour. This creates the signature craggy, crispy crust.

6. Rest again for 10–15 minutes before frying.

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🔸 4. Heat the Oil

1. Pour oil into a deep fryer or heavy-bottomed pot. Heat to 325°F to 350°F (use a thermometer for accuracy).

2. Don’t overcrowd—fry in batches!

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🔸 5. Fry the Chicken

1. Carefully add chicken pieces to hot oil, skin side down.

2. Fry for 15 to 18 minutes, flipping occasionally, until golden brown and internal temp reaches 165°F.

3. Drain on wire rack or paper towels.

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🔸 6. Rest & Serve

• Let the chicken rest for 5–10 minutes to retain crispiness and redistribute juices.

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🍽️ Serving Tips

• Great with: buttermilk biscuits, mashed potatoes, Cajun fries, coleslaw, or red beans & rice.

• Want it spicier? Add more cayenne to the dredge or drizzle with hot sauce before serving.

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🔁 Storage & Reheating

• Store leftovers in fridge up to 3 days.

• Reheat in air fryer or 350°F oven for 10–15 minutes to regain crispiness.